Coffee flavor whisky brewing method

Abstract

The invention relates to a brewing method of coffee-flavored whisky. The brewing method comprises the following steps: S1, primary fermentation: fermenting fresh coffee fruits subjected to color sorting, sterilization, rinsing and crushing for 7-10 days by a sealed temperature-controlled fermentation process; separating a fermentation product to obtain the colloid coffee beans with bacteria and pericarp and pulp; s2, compound fermentation: mixing the peel and pulp in the step S1 with the cereal fermentation liquor, inoculating 0.8-1.2 per mill of yeast, synchronously adding 40g / KL pectinase, performing compound fermentation for 5-7 days at 28-32 DEG C, and separating a fermentation product to obtain coffee beans and fermentation liquor; s3, obtaining base liquor: intercepting 60-75% vol of middle-section liquor from a kettle type / tower kettle combined distillation process; s4, performing interactive ageing on the base wine in S3 twice; and S5, adjusting the wine liquid subjected to the interactive ageing twice to 40-65% vol, filtering and filling. The method disclosed by the invention not only solves the problem of flavor stability in industrial production of the coffee-flavor whisky, but also creates a high-value utilization mode of coffee byproducts (such as peel and pulp).

Description

Technical Field

[0001] The invention belongs to the technical field of wine brewing, and in particular relates to a method for brewing coffee-flavored whiskey. Background Art

[0002] Traditional whiskey brewing uses grains (such as barley and corn) as its primary raw materials, developing its unique flavor through saccharification, fermentation, distillation, and aging. In recent years, attempts to incorporate coffee flavor into whiskey have been underway to meet diverse consumer demands. However, existing technologies generally suffer from the following issues: Inharmonious flavor fusion: Conventional methods often involve directly adding coffee extract or soaking roasted coffee beans, which causes the coffee flavor to separate from the body of the whisky, making the aroma abrupt. In addition, the burnt bitterness of the roasted coffee easily masks the original layered texture of the whisky. Low utilization rate of active ingredients: Fresh coffee fruit peels and pectin layers are rich in ester and terpene flavor precursors. However, traditional fermentation processes, due to improper temperature control or excessive pectinase activity, lead to premature degradation of the pectin layer (integrity <70%), resulting in severe loss of flavor substances. The fermentation process is uncontrollable: A high proportion of wild yeast (>30%) can easily lead to excessive fusel oil content, while a single yeast species is unable to coordinate with the complex fermentation system of coffee cherry and grain, resulting in low ethanol conversion rate (<85%) and insufficient retention of key flavor carriers such as trigonelline. Poor aging adaptability: When coffee beans are directly used for co-aging with wine, the combination of coffee tannins and oak barrel tannins can easily produce astringency, and temperature fluctuations lead to uneven release of flavor substances.

[0003] In addition, conventional coffee processing methods also have many defects. For example, the sun-drying method has high requirements for climate and site, is prone to foreign matter, and has poor coffee bean appearance; the degree of drying is difficult to control; the water-washing method has a complicated procedure, requires a large amount of water and equipment, and cannot avoid sewage treatment problems. One kilogram of beans produces 50-100L of difficult-to-treat wastewater, and COD emissions exceed 5000mg / L; the honey processing method relies on natural fermentation (residual microorganisms in the pectin layer), resulting in uncontrollable bacterial flora (wild yeast accounts for >60%); the pectin degradation rate is low (≤30%, NY / T 2016 test), and the COD of the wastewater is as high as 8000mg / L. Summary of the Invention

[0004] In order to solve the above technical problems, the purpose of the present invention is to provide a method for brewing coffee-flavored whiskey. Through a core process chain of gradient temperature-controlled primary fermentation, compound bacterial enzyme synergistic fermentation, and interactive modified aging, this method achieves for the first time the efficient utilization of all components of fresh coffee berries in whiskey brewing and targeted flavor regulation.

[0005] In order to achieve the above-mentioned object of the invention, the present invention adopts the following technical solutions: A method for brewing coffee-flavored whiskey comprises the following steps: S1. Primary Fermentation: Fresh coffee cherries that have been color-sorted, sterilized, rinsed, and crushed are fermented in a sealed, temperature-controlled fermentation process for 7-10 days. The temperature is controlled at 22-28°C to suppress the activity of wild yeast to less than 15%, and to preserve the integrity of the coffee husk pectin layer to ≥90%. The fermentation products are separated to obtain the contaminated colloid coffee beans and husk pulp. S2, composite fermentation: the peel and pulp from step S1 are mixed with the grain fermentation liquid in a mass ratio of 1:3-6, 0.8-1.2‰ yeast is inoculated, 40g / KL pectinase is added simultaneously, composite fermentation is carried out at 28-32°C for 5-7 days, and the fermentation products are separated to obtain coffee beans and fermentation liquid; S3. Base wine acquisition: 60-75% vol of the middle liquor is intercepted from the pot / tower combined distillation process; S4, the base wine in step S3 is subjected to two interactive agings: S41, primary aging: 62-68% vol of the base wine and the fermentation liquid produced in step S2 are placed in a #3 burnt oak barrel with a volume of ≤500 L, and aged at a constant temperature of 15±2° C. for 90-120 days; S42, Barrel Bean Modification: Empty barrels are filled with green coffee beans with a moisture content of 9-12%, and sealed and left to stand at a temperature of 20-25°C for 14-21 days to increase the oxygen concentration from 0.5% to 19.5%; S43, secondary aging: taking the base wine having an alcohol content of about 58%vol and aged in step S41, placing it in the modified barrel treated in step S42, gradually cooling it to 8-12°C and aging it for 180-240 days; S5. Adjust the wine to 40-65%vol after two rounds of aging, filter and bottle.

[0006] As a preferred solution, in step S1, the fresh coffee cherries are selected to be whole red cherries with a sugar content of ≥20°Bx, and the color selection rejection rate is ≤1.5%.

[0007] As a preferred embodiment, in step S1, the sterilization process adopts rinsing with warm water at 30-50°C containing 1-2% residual sterilant for ≥10 minutes, the rinsing process adopts sterile water rinsing, and the flexible roller spacing of the equipment used in the crushing process is 3.2mm and the rotation speed is 18rpm, ensuring that the pulp integrity rate is greater than or equal to 92.5%.

[0008] As a preferred solution, in the initial fermentation stage, the pectinase activity detection value is ≤5U / g, and the pH value at the fermentation end point is ≤4.2.

[0009] As a preferred solution, in the composite fermentation stage, the enzyme activity of the added pectinase is ≥5000 U / g, the ethanol conversion rate is ≥93%, and the trigonelline retention rate is ≥85%.

[0010] As a preferred embodiment, the cereal fermentation liquid is corn saccharification liquid or barley saccharification liquid with a sugar content of 12-18° Bx and a starch conversion rate of ≥88%.

[0011] As a preferred solution, the brewing wastewater in step S4 is treated by the following steps: The first step, separation of suspended matter: pectin fragments are removed by a microbubble generator, with a suspended matter removal rate of ≥95%. The diameter of the bubbles generated by the device is ≤50μm. Step 2: Microbial membrane purification: Use an organic membrane module with a pore size of 0.1-0.2μm, control the membrane flux to 15-20L / m²·h, and achieve a COD degradation rate of ≥90%; Step 3: Ozone deep treatment step: ozone dosage 4-6 mg / L, contact time ≥15 minutes, effluent COD ≤50 mg / L.

[0012] As a preferred solution, the remaining peel in step S2 is treated as follows: the peel is treated at 35±1°C for 5±0.5 days to achieve methane production of ≥2.0 cubic meters per kilogram of peel dry matter and COD of the treated water ≤150 mg / L.

[0013] As a preferred embodiment, the coffee cherries in step S2 are peeled so that the pectin layer degradation rate is ≥95%; the peeled coffee cherries are rinsed with sterile water for ≤3 minutes, then dried at 45-50°C to a moisture content of 9-12%, and finally roasted to SCAA85+ quality coffee beans.

[0014] Compared with the prior art, the present invention has the following beneficial effects: During the initial fermentation stage, the activity of wild yeast is suppressed (<15%) by low temperature of 22-28°C, and combined with flexible crushing technology (pulp integrity rate ≥92.5%), the integrity of the pectin layer is retained to the maximum extent (≥90%), providing a stable flavor matrix for subsequent complex fermentation. During the compound fermentation stage, the precise ratio of peel and pulp to grain saccharification liquid (1:3-6) and the synergistic effect of yeast and pectinase break through the metabolic barriers of the coffee cherry and grain fermentation system, achieving an ethanol conversion rate of ≥93% and a trigonelline retention rate of ≥85%. During the interactive aging stage, the "in-barrel gradient cooling + coffee bean modification" process was pioneered. After the initial aging in #3 charred oak barrels to form a smoky tone, the microenvironment in the barrel was reconstructed through the adsorption of oxygen by coffee beans (oxygen concentration increased from 0.5% to 19.5%), so that the secondary aged liquor can slowly extract coffee lipids at low temperature (8-12°C), ultimately achieving the molecular-level fusion of coffee flavor and whiskey body.

[0015] The method of the present invention not only solves the problem of flavor stability in the industrial production of coffee-flavored whiskey, but also creates a high-value utilization model for coffee by-products (such as peel and pulp), which has significant technological breakthroughs and market application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] The drawings in the specification, which constitute a part of this application, are used to provide a further understanding of this application. The illustrative embodiments of this application and their descriptions are used to explain this application and do not constitute a limitation on this application.

[0017] Figure 1 It is a schematic flow diagram of the method of the present invention. DETAILED DESCRIPTION

[0018] It should be noted that the following detailed descriptions are illustrative and intended to provide further explanation of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present application belongs.

[0019] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present application. As used herein, unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, they indicate the presence of features, steps, operations, devices, components and / or combinations thereof.

[0020] In addition, in the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "clockwise", "counterclockwise" and the like to indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.

[0021] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be understood to indicate or imply relative importance or implicitly specify the number of the technical features being referred to. Thus, a feature specified as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, unless otherwise specified, "plurality" means two or more, unless otherwise explicitly specified.

[0022] In the present invention, unless otherwise expressly specified or limited, the terms "mounted," "connected," "connect," "fixed," etc. should be understood broadly. For example, they may refer to fixed, detachable, or integral connections; mechanical or electrical connections; direct or indirect connections through an intermediary; or internal communication between two components. Those skilled in the art will understand the specific meanings of the above terms in the present invention based on specific circumstances.

[0023] In the present invention, unless otherwise expressly specified or limited, a first feature being "above" or "below" a second feature may include the first and second features being in direct contact, or may include the first and second features being in contact not directly but through another feature between them. Furthermore, a first feature being "above," "above," and "above" a second feature may include the first feature being directly above or obliquely above the second feature, or may simply mean that the first feature is higher in level than the second feature. A first feature being "below," "below," and "below" a second feature may include the first feature being directly below or obliquely below the second feature, or may simply mean that the first feature is lower in level than the second feature.

[0024] The present invention will be further described below with reference to the accompanying drawings and embodiments: like Figure 1 As shown, a method for brewing coffee flavored whiskey comprises the following steps: S1. Primary fermentation: Ferment the coffee cherries, which have been color-sorted, sterilized, rinsed, and crushed, in a sealed, temperature-controlled fermentation process for 7-10 days. The temperature is controlled at 22-28°C to suppress the activity of wild yeast to less than 15%, and to maintain the integrity of the coffee cherries' pectin layer to ≥90%. The pectinase activity test value is ≤5U / g, and the fermentation endpoint pH is ≤4.2. The fermentation products are separated to obtain the contaminated colloid coffee beans and the cherries' pulp. S2. Composite fermentation: The peel and pulp from step S1 are mixed with the grain fermentation liquid in a mass ratio of 1:3-6, 0.8-1.2‰ yeast is inoculated, and 40g / KL pectinase is added simultaneously. The composite fermentation is carried out at 28-32°C for 5-7 days, and the fermentation product is separated to obtain coffee beans and fermentation liquid; wherein the grain fermentation liquid is a corn saccharification liquid or a barley saccharification liquid with a sugar content of 12-18°Bx and a starch conversion rate of ≥88%; S3. Base liquor acquisition: Using a continuous intelligent distillation system, 60-75% vol of the mid-section liquor was collected from a combined pot / tower distillation process; the trigonelline content was 85 mg / L, and the chlorogenic acid ester content was 123 mg / L. S4, the base wine in step S3 is subjected to two interactive agings: S41, initial aging: 62-68% vol of the base wine and the fermentation liquid produced in step S2 are placed in a #3 charred oak barrel with a volume of ≤500 L and aged at a constant temperature of 15±2°C for 90-120 days; lignin is degraded to produce 0.18-0.25 mg / L of vanillin; S42, Barrel Bean Modification: Empty barrels are filled with green coffee beans with a moisture content of 9-12%, and sealed and left to stand at 20-25°C for 14-21 days, increasing the oxygen concentration from 0.5% to 19.5%, which increases the migration of caffealdehyde by 120%; S43, secondary aging: taking the base wine having an alcohol content of about 58% vol and aged in step S41, placing it in the modified barrel treated in step S42, gradually cooling it to 8-12°C, and aging it for 180-240 days, until the vanillin concentration is increased to more than 3.5 times that of the traditional process (≥420 μg / L), and the oak barrel is reused ≥7 times; S5. Adjust the wine to 40-65%vol after two rounds of aging, filter and bottle.

[0025] In step S1, fresh coffee cherries are selected as whole red cherries with a sugar content of ≥20°Bx, and a color sorting rejection rate of ≤1.5%. In step S1, the sterilization process utilizes warm water at 30-50°C containing 1-2% of a residue-free sterilant for ≥10 minutes, and the rinsing process utilizes sterile water. The crushing process utilizes equipment with a flexible roller spacing of 3.2mm and a rotation speed of 18rpm, ensuring a pulp integrity rate of ≥92.5%.

[0026] In the above-mentioned composite fermentation stage, the enzyme activity of the added pectinase is ≥5000 U / g, the ethanol conversion rate is ≥93%, and the trigonelline retention rate is ≥85%.

[0027] The coffee cherries in step S2 are peeled to achieve a pectin degradation rate of ≥95%; the peeled coffee cherries are rinsed with sterile water for ≤3 minutes, then dried at 45-50°C to a moisture content of 9-12%, and finally roasted to SCAA85+ quality coffee beans.

[0028] The remaining peels in step S2 are treated as follows: the peels are treated at 35±1°C for 5±0.5 days to achieve methane production of ≥2.0 cubic meters per kilogram of peel dry matter and COD of the treated water ≤150 mg / L.

[0029] The brewing wastewater in step S4 is treated by the following steps: The first step, separation of suspended matter: pectin fragments are removed by a microbubble generator, with a suspended matter removal rate of ≥95%. The diameter of the bubbles generated by the device is ≤50μm. Step 2: Microbial membrane purification: Use an organic membrane module with a pore size of 0.1-0.2μm, control the membrane flux to 15-20L / m²·h, and achieve a COD degradation rate of ≥90%; Step 3: Ozone deep treatment step: ozone dosage 4-6 mg / L, contact time ≥15 minutes, effluent COD ≤50 mg / L.

[0030] The method of the present invention breaks through the pollution control technology and adopts the brewing wastewater treatment system, with the wastewater COD ≤ 50 mg / L (5000 mg / L in traditional process) and the water reuse rate ≥ 80%.

[0031] Coffee beans produced using the method of this invention have a SCAA score of 85 or higher, a defect rate of 2.7% or lower, a water activity of 0.65 or lower, and 45 or more esters (accounting for 18% or higher). Whiskey produced using the method of this invention has an alcohol content of 40-65% by volume, trigonelline 80mg / L or higher, a concentration of coffee's characteristic flavor compounds greater than 15%, and methanol residue 0.2g / L or lower, representing a reduction of over 75% compared to traditional methods. The method also offers significant advantages, as shown in the table below.

[0032] index Method of the present application Traditional crafts Vanillin concentration (μg / L) 423±28 120±15 Number of times oak barrels are reused ≥7 times ≤3 times Wastewater COD (mg / L) ≤50 5000

[0033] The method of the present invention relates to the fields of brewing technology and deep processing technology of agricultural products. It is a whiskey brewing method based on the coordinated fermentation of fresh coffee berries and grains. It integrates a two-step aging process, a coffee bean quality improvement system, and a closed-loop brewing pollution control technology to achieve full resource utilization of coffee berries. It has the following significant advantages: 1) The first coffee-grain composite fermentation process uses sealed temperature-controlled fermentation (22-28°C) to preserve the characteristic flavor of coffee cherry (trigonelline ≥ 80mg / L), and the distilled liquor contains ≥ 120 flavor compounds; 2) Build a full resource system for coffee fruit, and simultaneously produce 300L of 40-65%vol coffee whiskey and 450kg of SCAA85+ fine coffee beans per ton of fresh fruit.

[0034] Throughout this specification, reference to terms such as "one embodiment," "some embodiments," "examples," "specific examples," or "some examples" means that a specific feature, structure, material, or characteristic described in conjunction with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0035] Although the embodiments of the present invention have been shown and described above, it is understood that the above embodiments are illustrative and cannot be understood as limiting the present invention. Those skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention without departing from the principles and purpose of the present invention. Any simple modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A method for brewing coffee-flavored whiskey, characterized in that: The following steps are involved: S1. Primary Fermentation: Fresh coffee cherries that have been color-sorted, sterilized, rinsed, and crushed are fermented in a sealed, temperature-controlled fermentation process for 7-10 days. The temperature is controlled at 22-28°C to suppress the activity of wild yeast to less than 15%, and to preserve the integrity of the coffee fruit pectin layer to ≥90%. The fermentation products are separated to obtain the infected jelly coffee cherries and the fruit pulp. S2. Combined fermentation: Mix the peel and pulp from step S1 with the grain fermentation liquid in a mass ratio of 1:3-6, inoculate with 0.8-1.2‰ yeast, and simultaneously add 40g / KL pectinase. Ferment at 28-32°C for 5-7 days, separate the fermentation products, and obtain coffee cherries and fermentation liquid. S3. Base wine acquisition: 60-75% vol of the middle liquor is intercepted from the pot / tower combined distillation process; S4, the base wine in step S3 is subjected to two interactive agings: S41, primary aging: 62-68% vol of the base wine and the fermentation liquid produced in step S2 are placed in a #3 burnt oak barrel with a volume of ≤500 L, and aged at a constant temperature of 15±2° C. for 90-120 days; S42, Barrel Bean Modification: Empty barrels are filled with green coffee beans with a moisture content of 9-12%, and sealed and left to stand at a temperature of 20-25°C for 14-21 days to increase the oxygen concentration from 0.5% to 19.5%; S43, secondary aging: taking the base wine having an alcohol content of about 58%vol and aged in step S41, placing it in the modified barrel treated in step S42, gradually cooling it to 8-12°C and aging it for 180-240 days; S5. Adjust the wine to 40-65%vol after two rounds of aging, filter and bottle.

2. The method for brewing coffee-flavored whiskey according to claim 1, wherein: In step S1, the fresh coffee cherries are selected to be whole red cherries with a sugar content of ≥20°Bx, and the color selection rejection rate is ≤1.5%.

3. The method for brewing coffee-flavored whiskey according to claim 1, wherein: In step S1, the sterilization process uses 30-50°C warm water containing 1-2% of a residue-free sterilizer for rinsing for ≥10 minutes, the rinsing process uses sterile water rinsing, and the flexible roller spacing of the equipment used in the crushing process is 3.2mm and the rotation speed is 18rpm, ensuring that the pulp integrity rate is greater than or equal to 92.5%.

4. The method for brewing coffee-flavored whiskey according to claim 1, wherein: In the initial fermentation stage, the pectinase activity detection value is ≤5U / g, and the pH value at the fermentation end point is ≤4.

2.

5. The method for brewing coffee-flavored whiskey according to claim 1, wherein: In the composite fermentation stage, the enzyme activity of the added pectinase is ≥5000 U / g, the ethanol conversion rate is ≥93%, and the trigonelline retention rate is ≥85%.

6. The method for brewing coffee-flavored whiskey according to claim 1, wherein: The grain fermentation liquid is corn saccharification liquid or barley saccharification liquid with a sugar content of 12-18°Bx and a starch conversion rate of ≥88%.

7. The method for brewing coffee-flavored whiskey according to claim 1, wherein: The brewing wastewater in step S4 is treated by the following steps: The first step, separation of suspended matter: pectin fragments are removed by a microbubble generator, with a suspended matter removal rate of ≥95%. The diameter of the bubbles generated by the device is ≤50μm. Step 2: Microbial membrane purification: Use an organic membrane module with a pore size of 0.1-0.2μm, control the membrane flux to 15-20L / m²·h, and achieve a COD degradation rate of ≥90%; Step 3: Ozone deep treatment step: ozone dosage 4-6 mg / L, contact time ≥15 minutes, effluent COD ≤50 mg / L.

8. The method for brewing coffee-flavored whiskey according to claim 1, wherein: The remaining peels in step S2 are treated as follows: the peels are treated at 35±1°C for 5±0.5 days to achieve methane production of ≥2.0 cubic meters per kilogram of peel dry matter and COD of the treated water ≤150 mg / L.

9. The method for brewing coffee-flavored whiskey according to claim 1, wherein: The coffee cherries in step S2 are peeled to achieve a pectin degradation rate of ≥95%; the peeled coffee cherries are rinsed with sterile water for ≤3 minutes, then dried at 45-50°C to a moisture content of 9-12%, and finally roasted to SCAA85+ quality coffee beans.

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